Roast Venison Fillet

Name: Roast Venison Fillet
Ingredients: 3 cooking apples, about 1 kg, peeled, cored and chunked or sliced; 50 g butter; 3 juniper berries, crushed (see pheasant); 12 black peppercorns; 1 onion, peeled and roughly chopped; juice of ½ a lemon; 2 sprigs thyme, or ½ teaspoon dried thyme; 2 bay leaves; 3 cloves; 75 g sugar; 450 ml red wine; 1 stick of celery, coarsely chopped; 2 shallots, coarsely chopped; 45 g butter, cold and cut into cubes; bunch of about 8 rosemary sprigs (approx. 25 g); 1 tablespoon butter; 1 carrot, coarsely chopped; 750 ml beef or game stock; 1 leek, white part only, coarsely chopped; 1 teaspoon olive oil; 1 celery stalk, diced; 1 bottle full-bodied good red wine; 2 x 500 g trimmed fillets of venison; 1 carrot, peeled and roughly chopped

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

This venison has a mixed provenance, as most things do in the kitchen, but its chief inspiration is the recipe for saddle of roedeer from Inverlochy Castle in Fort William, Scotland, to be found in The Gourmet Tour of Great Britain and Ireland by Sir Clement Freud.

I know it might look fiddly but you can make the rosemary sauce partway in advance, and the apple purée wholly in advance, so all you need to do on the night is cook the venison and reheat the sauces, adding juices

Ingredients

Main course
Gluten-free

Ingredients

Method